Looking for a new salsa to start your summer? Salsa Tomatillo Verano has a blend of citrus to put you in a beach mood, roasted tomatillos to ignite a barbecue, chile manzanos to compete with the summer heat, and a hint of cinnamon for a reminder of how sweet this time of year can be.
When I was deciding on a chile to use for this dish, chile manzanos were the right choice to mix with the rest of the ingredients. They are about twice as hot as a jalapeño, but also contain a sweet and citrusy flavor making them a great combo with the orange, limes, and lemon. You can almost think of chile manzanos as a cross between a milder habanero and a small bell pepper. Manzano refers to an “apple” in Spanish, and these peppers have a similar shape to an apple and their seeds look almost the same.
Cinnamon may seem like an odd choice to use in a salsa, but just a hint can really enhance the dish. It’s a trick my mom has used with her tomatillo salsas since I was younger. With so many sweet flavors already in Salsa Tomatillo Verano from the chile manzano and oranges, adding a bit a of cinnamon made the salsa even more delicious.
Try this salsa with your carne asada, grilled chicken, or fish while grilling in your backyard. It is also a tasty snack with chips if you are enjoying a relaxing vacation at the beach.
INGREDIENTS
12 tomatillos, roasted
2 chile manzanos, seeded & stemmed
1 navel orange, juiced
1 lemon, juiced
2 limes, juiced
2 green bell peppers, seeded & stemmed
1 bunch of cilantro
3 epazote leaves
1 tsp salt
¼ tsp ground cinnamon
DIRECTIONS
Remove the husks of the tomatillos. Wash the tomatillos under cold water and then dry with a towel to remove their stickiness. Roast the tomatillos for ten minutes on a comal or in the oven at (400 degrees) until moderately charred on all sides. After they have finished roasting place them in the blender.
Next, cut off the stems of the peppers and remove their seeds. Transfer the peppers and the rest of the ingredients into the blender and purée for three minutes until well combined. Finally, pour the salsa into a bowl and let it sit in the refrigerator for 20 minutes before serving.
Sunday Salsa 